Margarine oil manufacture



United States 2,996,388 MARGARINE OIL MANUFACTURE David Stephen Lindsay,Stocksfield, England, assignor to The Procter & Gamble Company,Cincinnati, 'Ohio, 2

5 mized oil of the coconut type to overcome said tendency. isr ii i iiii F i l d Jan. 29, 1959, Ser. No. 789,785 i the the 7 the 7 Claims (CL99418) domlzed oil mixture 1nclude coconut oil, palm kernel 011, babassuoil and any other oil containing substantial This invention relates tothe preparation of oils, i.e. am unts of C and C fatty acids, while oilsuseful a fatty matter blends, for use in margarine manufacture. theother component of the ool'andomliZod oil mixture Margarine consists ofan emulsion of two phases, one include P talloW and hydrogenated oilsrosemof the e being fatty in nature while the other is aque bling palmoil in solid fat content such as hydrogenated including for example,milk and salt, as is common prac- Whale oil, hydrogenated fish oil andhydrogenated vegetice in margarine manufacture. The physicalcharactertable oil. istics of the finished margarine, for example itsspread- 15 In the practice of the invention, the oils for coranability,and its smoothness of texture as felt during mehtdomizaition may beselected and blended in proportions ing in the mouth, are to a largeextent determined by determined by the desired melting and firmnesscharacterthe characteristics of the fat, which forms the fatty partiStiCS of the finished margafhlo- If desired the Goranof the emulsion.domized oil may be blended with other vegetable oils,

Oils suitable for margarine production may be pre- Such as groundnuthydrogenated groundnut oil, ypared by corandomizing fatty blends such asthat of palm drogenated soyabean oil and similar oils. The amounts oiland coconut oil, and other similar oils may be coranand selection ofsuch oils, if used, would be governed domized to produce materials thatcan suitably be used by the desired melting and firmness characteristicsof the as the fatty part of margarine. However it is sometimes finishedmargarine, but should not comprise more than found that the margarineprepared from such corando- 5 about 45% of the total oil. mized oils hasa grainy texture, this defect appearing as Then to this corandomizedfatty mix, with or Without a gritty or sandy feeling during the meltingof the additional oil as above, there is added a small proportionmargarine in the mouth. This defect is also sometimes of unrandomizedoil of the coconut type, 5% being usufound in margarines prepared fromoil blends consisting ally sufiicient although in some cases 1% or 2%may partly f corandomjzed il such as th ab ve sufilce. However, largeramounts than this may be It is an object of the invention to provide anoil suitused, even up to 30% of the total oil composition being able foruse in margarine manufacture, having the gensuitable in certain cases.The factor placing an upper erally recognised desirable characteristicsof fatty matlimit 0 1 t e proportion of coconut type oil to add is torfor margarine and being free from the tendency to the 011 11115 meltingand fh characteristics of Produce a margarine with the Said defect ofgrainy the finished margarlne. The add1t1on of too much cocoture, themargarine oil containing Substantial ammmts nut type 011 at this stageresults 1n a margarine too hard of corandomized blends of at least [twofatty 0i1s at low temperatures such as F. and too soft at high Thepresent invention is based on the discovery that ii m i Such as and theamounts. these the said tendency towards g aininess in margarine Pre- 4OS m ere Sh9u1d lfaehkept i low as posslbl'e ared from corandomized oilmay be prevented by addslsten-t W1 pre-vennon o m P Thls final mixtureof oils 1s processed mto margarine mg i the corandomlzed 011 anunor.amount of uman' by conventional methods, i.e. the oil isdeodorised and domized coconut-and/or palm kernel 011- then blended withother ingredients, e.g. milk, salt etc., The Y l 15 an lmrrqvement m theProcess of and chilled and plasticised in suitable equipment. mg an 011suitable for use in marganne manufacture ac- 45 The f ll wi is atabulated 11 (Table I) f examcording to Whioh, essentially, at least one011 of the P ples of compositions according to the invention. All theoil type is corandomized with at least one oil of the examples gavemargarines of smooth texture and no coconut oil type, and thecorandomized oil mixture is trace of graininess.

Table I Patented Aug. 15, 1961 such that a margarine containing it hasthe tendency to develop a grainy structure. The improvement according tothe invention consists in including with the corandomized oil a minorbut suflicient quantity of unrando- [Oil proportions (by weight)](Percent of total oil compositions) Oorandomized portion: 95

/35 palm/coconut Additional vegetable oil:

Groundnut Hydrogenated groundnut Hydrogenated soyabean (I V Unrandomizedcoconut oi Table 11 [Oil proportions (by weight)] (Percent of total oilcomposition) Ooraudomized portion:

50/50 palm/coconut" 100 86 60/40 palm/coconut 100 50 Additionalvegetable oil:

Hydrogenated soyabean (LV. 92) 34 14 Hydrogenated soyabean (LV. 67) l6It is seen that items 1), (3) and (4) on Table II resemble items coveredby (2.), (l) and (13) on Table I, difiering by the inclusion ofunrandomized coconut oil.

Thus by the practice of this invention, it is possible to make a fattymatter for use in margarine having the generally recognized desirablecharacteristics of fatty matter for margarine, and being madesubstantially from corandomized blends of two or more fatty oils thatwould otherwise tend to produce a margarine showing grainy texture,grittiness or sandiness during melting in the mouth.

What I claim is:

l. The process for making an oil suitable for margarine manufacturewhich compn'ses the steps of corandomizing a mixture consistingessentially, by weight of 4 the mixture, of from 40 to 65 parts of atleast one oil selected from the group consisting of palm oil, tallow,hydrogenated whale oil, hydrogenated fish oil, and hydrogenatedvegetable oil, said hydrogenated oils resem bling palm oil in solid fatcontent and from to 35 parts of at least one oil of the coconut oiltype, and thereafter adding to said corandomized mixture from 1% to 30%,by weight of the total oil, of unrandomized oil of the coconut type.

2. The process according to claim 1 in which the un-- randomized oil ofthe coconut type comprises from 1% to 5% of the total oil.

3. The process according to claim 1 wherein there is additionally addedto the corandomized mixture at least one other oil selected from thegroup consisting of vegetable oils, hydrogenated vegetable oils andmixtures thereof.

4. An oil suitable for use in margarine manufacture comprising a majorproportion of a corandomized mixture consisting essentially, by weightof the mixture, of from 40 to parts of at least one oil selected from.the group consisting of palm oil, tallow, hydrogenated whale oil,hydrogenated fish oil, and hydrogenated vegetable oil, said hydrogenatedoils resembling palm oil in solid fat content and from 60 to 35 parts ofat least one oil of the coconut oil type and containing additionallyfrom 1% to 30%, by weight of the total oil, of unrandomized oil of thecoconut type.

5. An oil according to claim 4 wherein the normdomized oil of thecoconut type is about 5% by weight of the total oil.

6. An oil according to claim 4 which contains additionally at least oneother oil selected from the group consisting of vegetable oils,hydrogenated vegetable oils, and mixtures thereof.

' 7. An oil according to claim 6 wherein the said other oil comprisesnot more than 45% by weight of the total oil.

References Cited in the file of this patent UNITED STATES PATENTS2,859,119 Cochran et al. Nov. 4, 1958

1. THE PROCESS FOR MAKING AN OIL SUITABLE FOR MARGARINE MANUFACTUREWHICH COMPRISES THE STEPS OF CORANDOMIZING A MIXTURE CONSISTINGESSENTIALLY, BY WEIGHT OF THE MIXTURE, OF FROM 40 TO 65 PARTS OF ATLEAST ONE OIL SELECTED FROM THE GROUP CONSISTING OF PALM OIL, TALLOW,HYDROGENATED WHALE OIL, HYDROGENATED FISH OIL, AND HYDROGENATEDVEGETABLE OIL, SAID HYDROGENATED OILS RESEMBLING PALM OIL IN SOLID FATCONTENT AND FROM 60 TO 35 PARTS OF AT LEAST ONE OIL OF THE COCONUT OILTYPE, AND THEREAFTER ADDING TO SAID CORANDOMIZED MIXTURE FROM 1% TO 30%,BY WEIGHT OF THE TOTAL OIL, OF UNRANDOMIZED OIL OF THE COCONUT TYPE.